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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass...
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| 出版年: | Sci Rep |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6683164/ https://ncbi.nlm.nih.gov/pubmed/31383910 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-47811-3 |
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